By Jasmine Kaur
Since Diwali is just round the corner, how can we not talk about sweets? From Mohanthal to Doodh Pak and more, Gujaratis always have their sweet game in check.
This dessert is not gol i.e. round like its name but definitely decadent. Packed with wheat flour and jaggery, the biscuit-shaped mithai is popular among Sindhis too.
Don’t confuse it with the Rajasthani sweet meat because this one doesn’t have khoya. Instead, it is made with gram flour, milk and nuts. Slice into squares and enjoy on Diwali.
If there’s one thing that makes Gujaratis happy, it is a bowl of chilled basundi. The rabri variant is made with sweet condensed milk, saffron and cardamom.
Doodh aka milk is the base of this creamy dessert,that is paired with rice, sugar and nuts. Slow-boiled milk, mixed with sugar gives a thick consistency to it.
For the unversed, sheera is another name for halwa, commonly made in many parts of India during festivals. This one is a wheat flour version, sweetened with jaggery.